Support the LCS School Nutrition Program by preparing and cooking meals in large quantities that comply with federal nutritional guidelines to students and staff in a cafeteria setting. Nature of work requires sustained moderate physical effort, operation of standard food service equipment, and continuous standing. The work is performed under the supervision of a cafeteria manager or other cafeteria employee.

1. Perform the major cooking tasks in preparing school meals in accordance with planned menus.

2. Prepare food with a minimum of waste using tested, standardized recipes, and determine if the finished product is of best quality both in flavor and appearance before it is served.

3. Estimate food quantities required for menus.

4. Arrange for proper storage of food supplies and set standards of efficiency and sanitation in food preparation.

5. Help organize and maintain the inventory system for food and supplies.

6. Follow all local, state and federal guidelines for health and safety.

7. Assist in training other school nutrition staff related to proper techniques of food preparation.

8. Develop and maintain effective working relationships.

9. Demonstrate professionalism and excellent customer service.

10. Perform duties with awareness of all division requirements and School Board policies.

11. Attend all training sessions recommended by the manager and director.

12. Wear only approved uniforms and shoes to work.

13. Other duties as assigned.

• Honesty
• Integrity
• Ethical
• Equity Minded
• Emotional Intelligence
• Cultural Competence
• Safety
• Quality

• Models Excellent Customer Service
• Thinks Strategically
• Shows Initiative
• Acts Decisively
• Communicates Effectively
• Works Collaboratively
• Resolves Conflict Proactively

• Technical Capabilities
• Computer Literacy
• Data Analysis and Management
• Fiscal Planning and Management
• Project Management
• Strategic Planning

• High school diploma or equivalent
• Previous experience with large scale cooking and food preparation/serving.

• Knowledge of principles and practices involved in large scale food service programs, menu planning, and sanitation food preparation.
• Knowledge of techniques and methods of food preparation and storage.
• Ability to follow food sanitation procedures.
• Ability to perform basic math.
• Ability to work independently with minimal supervision.
• Ability to lift and move objects weighing a maximum of 50 pounds.
• Ability to stand for the duration of the work day, allowing for breaks as outlined in the School Nutrition Employee Handbook.
• Ability to retrieve necessary menu items and recipe ingredients.
• Ability to communicate clearly and concisely, both orally and in writing.
• Ability to read, write and comprehend simple instructions, correspondence and memos.
• Basic human relations skills needed to work cooperatively in close proximity with others under constant deadlines.

• None 

•  Local travel to meetings and alternate work assignments as required.

While performing the duties of this job, the employee generally works in an indoor kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. Employees also work around knives, dicers, mixers, slicers and other sharp objects and may be required to drive a vehicle to and from school sites when directed to work at an alternate school site. Work surfaces may be slippery.

This position is physically demanding with the following associated requirements:

Working Conditions:

• Occasionally works in temperatures above 90 degrees and below 0 degrees

• Occasionally will walk on slippery surfaces

• Must be able to meet deadlines with severe time constraints

• Interact with public and other workers

• Maintain composure in stressful situations

• The noise level in the work environment is frequently loud

• Risk of getting a minor injury (cut or burn) while performing duties of this job

Physical Demands:

• Stand for approximately 6-8 hours
• Required to sit and stoop, kneel, or crouch
• Excellent fine motor skills
• Lift and/or move up to 40 pounds on a daily basis